Directions:
Coarsely chop half of the prosciutto. Heat 1 tablespoon olive oil over medium heat in large nonstick skillet. Add chopped prosciutto and cook 2 minutes or until crisp. Remove and set aside.
In same skillet, add remaining olive oil, and heat over medium heat. Season chicken with salt and pepper and cook 8 minutes or until browned, turning once.
Pour Bertolli® Riserva Marinara Sauce over chicken and stir in chopped prosciutto. Evenly top chicken with sliced prosciutto and goat cheese.
Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer 5 minutes or until chicken is thoroughly cooked and cheese is melted.
Serve over sautéed spinach or pasta, if desired.
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